Moist Pumpkin Caramel Poke Cake with Cream Cheese Frosting
Make this moist Pumpkin Caramel Poke Cake, infused with pumpkin puree and spices, and topped with a layer of cream cheese frosting that sinks into the poked holes. It is a perfect, easy fall dessert for holiday gatherings.
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (15 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 package Cool Whip (8 oz)
- 1/2 bag Heath bits (8 oz)
- Caramel sundae sauce
- Cream cheese frosting ingredients (for topping)
Instructions
- Prepare the yellow cake mix according to package directions, adding the pumpkin puree to the batter for extra moisture and flavor.
- Bake the cake in a 9×13 inch pan as directed.
- While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes evenly across the entire surface of the cake.
- In a separate bowl, mix the sweetened condensed milk with a portion of the caramel sauce. Pour this mixture slowly over the warm cake, allowing it to soak into the poked holes.
- Refrigerate the cake until it is completely cool.
- Prepare your cream cheese frosting. Spread the frosting evenly over the cooled cake.
- Drizzle the remaining caramel sauce over the cream cheese frosting layer.
- Sprinkle the Heath bits over the top for added texture.
- Chill the cake for at least two hours before slicing and serving.
Notes
- For a richer flavor, substitute the box cake mix with a homemade pumpkin spice cake recipe.
- You can use vanilla pudding instead of sweetened condensed milk for a different soaking liquid.
- For an extra impressive presentation, use a homemade cream cheese frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg